¾ c. milk
½ c. all-purpose flour
2 eggs
⅛ tsp. salt
1 tsp. vanilla extract
For serving:
powdered sugar
1½ c. chopped strawberries mixed with 3-4 Tbl. of sugar, allow to sit for 10 min. or until juicy
whipped cream
maple syrup
Place mini muffin tin in the oven and preheat to 400 degrees. Meanwhile, add the milk, flour, eggs, salt and vanilla to a blender and blend until smooth. Remove hot muffin tin from oven and spray very well with cooking spray. Fill muffin cups ½ - ¾ full with batter and return muffin tin to oven.
Bake for 15-17 minutes or until puffed up and lightly golden brown.
Carefully remove pancakes from muffin tin (I used a toothpick) and serve topped with powdered sugar, chopped strawberries and whipped cream or serve with maple syrup. Makes about 24 mini pancakes.